3 large eggs
1/4 c. coconut milk
1-1/2 c. gluten free flour blend
1 tsp lemon stevia liquid
1 tsp baking powder
1/2 tsp guar gum
1/2 tsp guar gum
1/4 tsp salt
1 Tb. grated lemon zest
3 Tb poppy seeds
3/4 c coconut oil
Lemon Sauce
1/4 c. fresh lemon juice
1/3 c. sugar
Beat dry ingredients together(including zest and poppy seeds).
In another bowl mix eggs, coconut oil, stevia, and milk.
Add 1/2 to large mixture and mix well, add remaining egg mixture in two batches mixing well.
Place batter into a greased bread pan.
Bake at 350 for 55-65 minutes or until tester comes out done.
Place sauce on while still warm.
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In another bowl mix eggs, coconut oil, stevia, and milk.
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| I used coconut oil and liquid lemon stevia. |
Add 1/2 to large mixture and mix well, add remaining egg mixture in two batches mixing well.
Place batter into a greased bread pan.
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| Ready for the oven. |
Bake at 350 for 55-65 minutes or until tester comes out done.
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| So delicious even without the glaze. |
Place sauce on while still warm.
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| Glaze on and ready to eat! |
Hmm I may have to give this a go! My husband loves poppy seed but I never have personally tried poppyseed so who knows!
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